Gateau au Chocolat Fondant de Nathalie
(original recipe found here on C&C)
7 ounces best-quality dark chocolate
7 ounces unsalted European-style butter (the high-butterfat kind, I used Challenge European Style butter), cut into ½-inch cubes
1⅓ cup granulated sugar
5 large eggs, room temperature
1 Tbs unbleached all-purpose flour
- Preheat the oven to 375 degrees Fahrenheit, butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter again.
- Chop the chocolate and melt gently with the butter in a double boiler. I used a glass bowl placed over a pan of simmering water on the stove. Once melted and smooth, add the sugar to the chocolate-butter mixture and stir until combined. Set aside to cool for a few moments.
- Add the eggs one by one, stirring well after each egg, and then add the flour. The batter should be smooth.
- Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackled. A tooth pick entered will not come out completely clean, but batter should not be too wet.
- Let the cake cool in its pan for 10 minutes; then carefully remove the cake and allow to cool completely. (the cake will deflate)
- Serve in wedges slightly warm or at room temperature, sprinkled with powdered sugar or served with a dollop of fresh whipped cream drizzled with caramel sauce (shown below).